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Flame-grilled peri-peri chicken thighs served over a bed of vibrant yellow vegetable rice with lemon wedges.

Nando's Portuguese Chicken and Rice Delight

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1 kg chicken thighs, bone-in and skin-on
  • 120 ml Peri -Peri sauce
  • 2 tablespoons olive oil
  • 1 large onion , finely diced
  • 2 cloves garlic , minced
  • 1 red bell pepper, diced
  • 300 g long -grain white rice
  • 600 ml chicken stock
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 100 g frozen peas
  • 1 lemon , cut into wedges
  • Fresh cilantro for garnish

Method
 

  1. In a large bowl, coat the chicken thighs thoroughly with 80ml of Peri-Peri sauce and marinate in the refrigerator for at least 4 hours.
  2. Preheat the grill or a griddle pan to medium-high heat.
  3. Place chicken on the grill and cook for 25-30 minutes, turning occasionally and basting with the remaining Peri-Peri sauce until the internal temperature reaches 74 degrees Celsius.
  4. While the chicken is cooking, heat olive oil in a large saucepan over medium heat.
  5. Sauté the onion, garlic, and red bell pepper for 5 minutes until softened.
  6. Stir in the rice, turmeric, and smoked paprika, coating the grains in the oil and spices.
  7. Add the chicken stock and bring to a boil; reduce heat to low, cover, and simmer for 15-18 minutes.
  8. Stir in the frozen peas during the last 3 minutes of rice cooking time.
  9. Fluff the rice with a fork and serve immediately alongside the grilled chicken.
  10. Garnish with lemon wedges and fresh cilantro.